Thank you so much for your poetry recommendations following my discombobulated post about Pablo Neruda (and haircuts and dragon cake). You’ve led me to not only new heartsong poems to whisper through, but also poets to look up when I’m next feeling mopeypants.
I wish I could thank you by giving you chocolate. Alas, the laws of time and physics (and, let’s be honest, privacy) prohibit me from showing up at your homes tomorrow with parcels in hand, but I can at least give you a chocolate review.
That’s almost as good, right? Wait. Don’t answer that.
Moonstruck Dark Chocolate Chile Variado
It was lovely because it was a present from a dear family friend in America, Carolyn. For the past twenty years, Carolyn has never failed to send me perfect gifts of chocolate, candy, books, and jewellery. Carolyn’s sense of fun and generosity of spirit make me truly glad that she and my mum became friends way back when I was a wee munchkin child collecting Carl’s Junior star-shaped toys in Orange County, and even gladder that they’ve stayed friends ever since.
This chocolate was lovely because of its stylish, whimsical packaging, and because of its simple vegan ingredients list: cocoa mass, sugar, cocoa butter, soy lecithin, vanilla, chipotle pepper, and ancho pepper.
This chocolate was lovely because of its glossy black shiny gorgeously embossed surface, and because of the way it snapped with a crisp, well-tempered crack, thereby proving that Moonstruck chocolates are high quality and made with care.
It was lovely because of its aroma of smoky chilli, muscovado sugar, and Mexican hot chocolate, the kind so thick and spicy that you want to drink it with a spoon, slowly.
This chocolate was lovely because its flavour enveloped me from the moment I took a crisp yet softly-melting fudgy nibble, and because I closed my eyes and tasted rich cocoa, cornbread, spice nudging through to prickle the back of my throat, vanilla bean ice cream and clotted cream and a light, soft, yet full chocolatiness utterly devoid of astringency and bitterness.
The 68% dark chocolate base felt almost cooling on the tongue, and was a welcome balance to the heat of the chipotle and ancho peppers, which offered up smoky fruity spiciness and a little tickling burn. There were notes of melting butter, fairy floss, toffee, and caramel, all enveloped in a rich deep dark chocolate that felt like a soft warm blanket bundling me up with a pillow of nuanced spice and sweetness.
Just lovely, lovely, lovely. I could eat this forever.